Finally joined the smoker family. Starting with a 8lb pork butt tomorrow. Can’t wait.
Colorado AR-15 Shooters Club Discussion Forums
Welcome to the Colorado AR-15 Shooters Club Discussion Forums.
Welcome to the Colorado AR-15 Shooters Club Discussion Forums.
Finally joined the smoker family. Starting with a 8lb pork butt tomorrow. Can’t wait.
Progressive ideology, ideas so good they must be mandatory.
Your freedom to be you includes my freedom to be free from you.
I like 201 degreesOriginally Posted by Rooskibar03
Brown sugar, maple syrup, or honey is mandatory on the rub
Last edited by 00tec; 03-20-2020 at 22:25.
My favorite pork butt rub:
Amazing Ribs Memphis Dust.
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup American paprika
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
I apply salt the night before, then in the morning while smoker is getting hot, I apply a light coat of mustard as a "glue" to hold the rub, and apply memphis dust pretty generously.
My usual internal finish temp target is anywhere around 200F-203F... I shoot for around 250F-275F for the smoker.
Once it hits finish temp, I'll wrap it in foil and hold it off the heat for about an hour before pulling.
'Unless a law-abiding individual has a firearm for his or her own defense, the police typically arrive after it is too late. With rigor mortis setting in, they mark and bag the evidence, interview bystanders, and draw a chalk outline on the ground' - Judge Benitez , 2019, Duncan v. Becerra.
'One of the ordinary modes by which Tyrants accomplish their purpose without resistance is by disarming the people and making it an offense to keep arms.' Supreme Court Justice Joseph Story, 1840.
Posting Permissions
Reply With Quote